Sheet-Pan Honey Mustard Chicken & Brussels Sprouts

Ingredients

Chicken & Sprouts Base:

• 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
• 1 lb fresh Brussels sprouts, trimmed and cut in half lengthwise
• 2 tablespoons olive oil (divided)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Honey-Mustard Glaze:

• 3 tablespoons Dijon mustard
• 1 tablespoon coarse whole-grain mustard
• 3 tablespoons honey
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped fresh thyme leaves (plus extra sprigs for garnish)

Equipment

• Heavy-duty rimmed half-sheet pan lined with parchment paper
• Small glass mixing bowl & whisk
• Cutting board & sharp chef's knife
• Silicone pastry brush & tongs
• Measuring spoons

Instructions

1. Preheat your oven to 425°F (220°C) and line a heavy-duty rimmed half-sheet pan with parchment paper for easy cleanup.
2. Trim the woody ends of 1 lb fresh Brussels sprouts, cut them in half lengthwise, and toss them in a bowl with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
3. Whisk together 3 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 3 tablespoons honey, 1 tablespoon olive oil, minced garlic, garlic powder, smoked paprika, 1/4 teaspoon salt, and chopped fresh thyme in a small mixing bowl until smooth and glossy.
4. Arrange the halved Brussels sprouts cut-side down around the outer border of the heavy-duty rimmed half-sheet pan lined with parchment paper, leaving the center clear for the chicken thighs.
5. Pat chicken thighs dry with paper towels, season lightly with salt and pepper, place them in the center of the sheet pan, and brush generously with 3/4 of the honey-mustard glaze using a silicone pastry brush.
6. Roast at 425°F for 20 minutes until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are deeply caramelized and crispy at the edges.
7. Remove from the oven, brush remaining glaze over hot chicken thighs, garnish with fresh thyme sprigs, and serve immediately straight from the sheet pan or on cream stoneware plates.

Process Visuals

Step 1 - Prepping Brussels Sprouts: A 45-degree angle close-up showing fresh green Brussels sprouts being cut in half on a warm oak cutting board. Halves are tossed with olive oil in a cream stoneware bowl. Bright and airy composition with soft natural window light from the left illuminating the clean light quartz countertop. In frame: a heavy-duty rimmed half-sheet pan lined with parchment paper, a blurred white shaker cabinet background, an oatmeal linen towel, matte-black and brass accents, and a fresh herb garnish of thyme.

Step 2 - Whisking Glaze: An overhead flat-lay shot of a small glass mixing bowl holding golden honey, grainy Dijon mustard, smoked paprika, and chopped thyme. A mini-whisk blends the glaze. Bright and airy setting lit by soft natural window light from the left onto a light quartz countertop. Surrounded by a blurred white shaker cabinet background, a warm oak cutting board, cream stoneware pinch bowls, an oatmeal linen towel, matte-black and brass accents, and a fresh herb garnish.

Step 3 - Arranging Sheet Pan: An overhead shot of the heavy-duty rimmed half-sheet pan lined with parchment paper. Halved Brussels sprouts are lined cut-side down along the outer edges, while raw chicken thighs sit in the open center. Bright and airy mood with soft natural window light from the left across a light quartz countertop, styled with a blurred white shaker cabinet background, a warm oak cutting board, cream stoneware bowls, an oatmeal linen towel, matte-black and brass accents, and a fresh herb garnish.

Step 4 - Glazing Chicken: A close-up 45-degree action shot of a silicone pastry brush slathering golden honey-mustard glaze onto raw chicken thighs on the heavy-duty rimmed half-sheet pan lined with parchment paper. Mustard seeds and fresh thyme coat the chicken. Bright and airy lighting with soft natural window light from the left on a light quartz countertop, accompanied by a blurred white shaker cabinet background, a warm oak cutting board, cream stoneware dishes, an oatmeal linen towel, matte-black and brass accents, and a fresh herb garnish.

Step 5 - Roasting & Caramelization: A 45-degree medium shot of the hot heavy-duty rimmed half-sheet pan lined with parchment paper fresh from the oven. Chicken thighs are glazed dark golden-brown with crispy edges alongside charred Brussels sprouts. Bright and airy aesthetic illuminated by soft natural window light from the left on a light quartz countertop, flanked by a blurred white shaker cabinet background, a warm oak cutting board, cream stoneware plates, an oatmeal linen towel underneath, matte-black and brass accents, and a fresh herb garnish of thyme sprigs.

Hero Shot

A magnificent vertical 2:3 crop cookbook hero photograph showing roasted Honey Mustard Chicken Thighs and crispy halved Brussels sprouts served on a cream stoneware platter. The chicken thighs display a glossy, caramelized honey-mustard coating garnished with whole mustard seeds and fresh green thyme sprigs. Alongside, the Brussels sprouts feature charred golden cut-sides and crisp outer leaves. Styled on a warm oak cutting board next to the heavy-duty rimmed half-sheet pan lined with parchment paper, with a folded oatmeal linen towel tucked beneath. Bright and airy atmosphere with soft natural window light from the left streaming across a light quartz countertop, set against a blurred white shaker cabinet background, matte-black and brass accents, and a fresh herb garnish display.

Chef's Tips

• Crispy Brussels Secret: Placing Brussels sprouts cut-side down directly against the parchment paper ensures intense high-heat caramelization and crispy edges rather than soggy steamed sprouts.
• Thighs vs. Breasts: Chicken thighs stay incredibly moist at high roasting temperatures; if substituting chicken breasts, slice them into thick cutlets and check doneness at 15 minutes to prevent drying out.
• Reheating & Storage: Store leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven or toaster oven for 8 minutes to restore the crispy Brussels sprout texture.

Nutrition Estimate (per serving)

• Calories: 440 kcal
• Protein: 38 g (152 kcal)
• Carbs: 28 g (112 kcal)
• Fat: 20 g (180 kcal)
• Total calculated macro calories: 152 + 112 + 180 = 444 kcal (matches within 1% of 440 kcal estimate).